Puslica Torta / Bosnian Cake

Bosnia is often used singularly to refer to the country of Bosnia & Herzegovina, a European country bordering Croatia, Serbia and Montenegro. Due to it's close proximity to Croatia there are several dishes which overlapped with Croatian foods. Bosnia & Herzegovina is almost entirely landlocked except for a tiny 20 km of coastline along the Adriatic Sea. Bosnian food is largely Mediterranean but with strong Turkish and Central European influences.

Prep Time: 45 min.
15 Servings

Ingredients:

16 egg whites

0.5 kg sugar
2tbsp vinegar
250gr walnuts
0.5cup of hot milk
5 tbsp sugar

250gr of soft butter
100gr confection sugar 

3cups of heavy cream

3tbsp of confection sugar

Place parchment paper on 10x15'' aluminium jelly roll baking sheet. Butter under and over the paper. Set aside. Turn on oven and set temp. to 300F.

Cake:

8 egg whites

0.5 kg sugar

 

Mix very well. I used stand-up mixer and mixed for 10 minutes at speed 4 or 5.

At the end mix in 2 tbsp vinegar and pour into baking sheet. Bake for 1 hour at 300F.

Nutting Filling:

Step 1.

250gr walnuts w/ 0.5c of hot milk (mix together and set aside)

 

Step 2.

8 egg yolks

5 tbsp sugar

Mix very over boiling water until pale and slightly thickened.

 

Step 3.

250gr of soft butter w/ 100gr confection sugar mix together until smooth and creamy.

Combine all three mixtures together and set it in re-fridge to thicken up for 30min or so.

Whipped Cream Filling:

3cups of heavy cream

3tbsp of confection sugar

Mix until it reaches consistence suitable for spreading (don't overbeat it).

Assemble:

Cut cake into half lengthwise.

Place half of nutty filling over the first cake layer.

Follow by spreading half of whipped cream filling over it.

Place second cake layer over it. Follow by nutty filling. Spread whipped cream all over the cake.

Let it rest overnight.